Mile High Pink Pie - cooking recipe

Ingredients

3 Tbsp. butter
1 1/2 c. sweet flake coconut
1 (12 oz.) can evaporated milk
1 (1/4 oz.) envelope unflavored gelatin
1/4 c. cold water
1/4 c. sugar
1 (6 oz.) can frozen pink lemonade concentrate
red food color, if desired
additional toasted coconut for garnish
maraschino cherry for garnish

Preparation

In large skillet, over medium heat, melt butter.
Add coconut. Cook, stirring frequently, until golden brown.
In a 9-inch pie plate, press toasted coconut evenly on bottom of pan and sides to form crust.
Chill.
Pour milk into large bowl and freeze 1 hour, until crystals form.